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Mahi Mahi with Lentils and Mushrooms
2013-08-06
https://www.metro.ca/userfiles/image/recipes/mahi-mahi-lentilles-champignons-7029.jpg
PT25M
PT45M
PT1H10M
Preheat the oven to 375°F (190°C).In a bowl, coat the vegetables withthe olive oil and balsamic vinegar.Place them in an ovenproof dish androast (45 min). Turn the vegetableshalfway through cooking.In an oiled skillet, brown themushrooms on high heat, add therinsed lentils and deglaze with thebroth. Continue cooking on high untilthe mixture has reduced and is almostdry. Set aside, keeping warm.A few minutes before the root vegetables are fully cooked, melt the butter in a non-stick pan and fry the mahi mahi fillets on medium high for 4 to 5 minutes on each side.To serve, spoon some of the mushroom and lentil mixture onto each plate and top with roasted vegetables and a fish fillet. Season to taste and garnish with lemon zest.
4
Metro
5
1
5
5
4 mahi mahi fillets
2 Tbsp. (30 mL) butter
root vegetables (1 sweet potato, 2 parsnips, 2 carrots) cut in strips
3 Tbsp. (45 mL) extra virgin olive oil
2 Tbsp. (30 mL) balsamic vinegar
1 Tbsp. (15 mL) extra virgin olive oil
2 cups (500 mL) mushrooms (oyster, café and portobello),
1/2 cup (125 mL) canned lentils, rinsed
1/4 cup (60 mL) bio vegetable broth
1 lemon, the grated zest
salt and ground pepper, to taste
Mahi Mahi with Lentils and Mushrooms
-
![]()
Gluten-free
4
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME
Ingredients
-
4
mahi mahi fillets
-
2 Tbsp.
(30 mL)butter
-
root vegetables (1 sweet potato, 2 parsnips, 2 carrots) cut in strips
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
2 Tbsp.
(30 mL)balsamic vinegar
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
2 cups
(500 mL)mushrooms (oyster, café and portobello),
-
1/2 cup
(125 mL)canned lentils, rinsed
-
1/4 cup
(60 mL)bio vegetable broth
-
1
lemon, the grated zest
-
salt and ground pepper, to taste
Preparation
Preheat the oven to 375°F (190°C).
In a bowl, coat the vegetables with
the olive oil and balsamic vinegar.
Place them in an ovenproof dish and
roast (45 min). Turn the vegetables
halfway through cooking.
In an oiled skillet, brown the
mushrooms on high heat, add the
rinsed lentils and deglaze with the
broth. Continue cooking on high until
the mixture has reduced and is almost
dry. Set aside, keeping warm.
A few minutes before the root vegetables are fully cooked, melt the butter in a non-stick pan and fry the mahi mahi fillets on medium high for 4 to 5 minutes on each side.
To serve, spoon some of the mushroom and lentil mixture onto each plate and top with roasted vegetables and a fish fillet. Season to taste and garnish with lemon zest.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
